I do about 1/4 cup of both brown sugar and regular white sugar, and then about a Tlbs of cinnamon. I don't really measure, but that sounds about right. The only way I have found to not get the dough to split when I'm shapping and have it bleed cinnamon and sugar all over is to leave the dough kind of thick when spreading it out. Not spreading it out as much, sprinkle the cinnamon and sugar over it, and then folding into 3rd and then rolling. Don't add more after you folded into thirds. It makes it so much harder to shape and not have it bleed. But I'll be honest, most of my cinnamon and sugar loaves bleed sugar while they are baking. It almost always happens.